Mexican Chicken Rice Bake
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Chef Savvy · by Kelley Simmons★ 5.0 (3)

Mexican Chicken Rice Bake

NUTRITION · PER SERVING70M COOK
CAL 44%·PRO 98%
CARBS 95G43% OF CAL
11G FIBER76G OTHER8G TOTAL SUGAR
FAT 34G35% OF CAL
10G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Blackened chicken thighs served on a bed of rice with black beans and corn in one pan. A simple, flavorful Mexican-inspired dinner.

mainmexicancasserolegrain bowlchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 chicken thighs (bone in and skin on)
  • 1 tablespoon oil
  • 1 tablespoon homemade taco seasoning (recipe follows)
  • 1/2 tablespoon oil
  • 1 medium onion. diced
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 1 1/3 cup long grain rice
  • 1 14.5 ounce can fire roasted diced tomatoes, with juices
  • 1 cup chicken broth
  • 1 14.5 ounce can black beans, drained and rinsed
  • 1 cup frozen corn (thawed)
  • 2 teaspoons homemade taco seasoning (recipe follows)
  • 1/2 tablespoon chipotles in adobo sauce
  • 1/2 lime (juiced)
  • 1 tablespoon cilantro (chopped)
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
PREP
10M
SODIUM
1723MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.